This is the recipe that almost didn’t come to be. I feel like I’ve been working on it all summer and only now have I circled around to something I’m happy with. It began with an old family recipe, one I’d made many times, a cobbler that I remember adoring as a child. But when I sliced and stirred and baked it this summer, it really wasn’t a hit. It was cakey and buttery and, honestly, I think all of my family’s taste buds have evolved over the last several years, because the universal complaint was that this dessert was Just. Too. Sweet!
So I went back to the drawing board, seeing what other kinds of peach creations were out there. A crisp seemed the ticket — a bit heartier, a bit more nuanced, definitely less sugar. But the first one I tried was another thumbs down — too gingery and we didn’t enjoy the walnuts. Back to testing and tweaking. Then finally, a win! Hopefully you’ll gobble down this Peach Crisp as fast as my family did. If peaches are no longer in season where you live, other berries and stone fruits can be substituted, as can frozen fruit.
Makes 8 servings
- 3/4 cup organic rolled oats
- 1/3 brown sugar or coconut sugar (for a healthier take)
- 1/3 cup whole wheat pastry flour
- 3 Tbsp. butter, melted
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. fine sea salt
- 6 cups peeled, sliced peaches (or other fruit)
- 1/3 cup honey, local if you can get it
- 1 Tbsp. cornstarch or brown rice flour (again, a more healthful choice)
- Heat oven to 375°F. Coat 9-inch baking pan with butter.
- In medium bowl, mix together oats, sugar, flour and spices. Add butter and stir until mixture resembles coarse crumbs.
- In a separate bowl, toss together fruit, honey and thickener.
- Sprinkle about 1/4 cup of oat mixture into the baking pan. Pour fruit mixture on top.
- Spoon remainder of oats into a next layer, covering fruit completely.
- Bake until everything is golden brown, about 30 minutes.